Coconut encrusted pound cake


6 slices pound cake (store bought or home made)

3 eggs*, beaten

¼ cup milk

1 cup flaked sweetened coconut

Margarine or butter for cooking

Toppings: Ice cream, pureed or chopped fruit


Slice pound cake into ½ - ¾ inch thick slices.

Combine eggs and milk in a shallow dish. Set coconut in another shallow dish. Melt margarine or butter in a non-stick fry pan over medium high heat.

With tongs, dip pound cake slices in egg mixture, gently turn over, letting the egg mixture absorb in the cake. Gently do the same in the coconut, turning so the coconut coats the cake. Place each slice in the hot skillet. Cook on each side until the coconut is crusty and slightly browned and the egg is thoroughly cooked.

Serve, topped with ice cream and/or fruit.

Makes 6 servings